Kin-pun
A start-up firm affiliated with Keio University has developed a revolutionary new food source called "Kin-pun." This powder is made from a bacterium used for natto fermented soybeans and offers a unique solution to the global food and protein crisis.
A Journey of Innovation
Yoshiaki Ohashi, president of Fermecutes Inc., the entrepreneurial spinoff from Keio University's Institute for Advanced Biosciences, embarked on a journey to harness the power of the natto bacterium. Initially concerned about the potential for an unpleasant odor, Ohashi was pleasantly surprised to discover that the bacterium actually enhances the flavor of food.
The bacterium's cells are packed with protein, essential for cell division and constituting 70% of its composition. This remarkable characteristic led to the development of Kin-pun, a dried and ground powder form of the bacterium.
Addressing the Global Food Crisis
Climate change and population growth in emerging countries are putting immense pressure on global food and protein resources. Kin-pun offers a sustainable solution by providing a protein-rich alternative to traditional flour. It can be incorporated into bread and noodles, replacing some of the medium-strength flour while delivering eight times the protein content.
Collaboration and Expansion
Fermecutes is actively seeking partnerships with major bread makers and processed food companies to begin production of Kin-pun under OEM contracts by the end of the year. The company is also exploring the possibility of establishing mass-production facilities in Indonesia or India.
A Versatile Ingredient
The applications of Kin-pun extend beyond bread and noodles. Its ability to enhance texture and flavor can be utilized in various food products, including rice cakes, making them easier to chew and ideal for consumers with special dietary needs.
A Sustainable and Nutritious Solution
Kin-pun represents a significant breakthrough in the food industry, offering a sustainable and nutritious solution to the global food and protein crisis. With its versatility and potential for cost-effective production, Kin-pun is poised to play a crucial role in shaping the future of food.